Dairy & Eggs
Dulce de Leche Rocca vs Whole Milk in gelato
| Parameter | Dulce de Leche Rocca | Whole Milk | Δ |
|---|---|---|---|
| Total Solids | 57% | 12.5% | -44.5 |
| Sugars | 28% | 0% | -28 |
| Fat | 8.9% | 3.5% | -5.4 |
| MSNF | 20% | 9% | -11 |
| Protein | 7.5% | 3.3% | -4.2 |
| POD (sweetening power) | 30 | 0.78 | -29.2 |
| PAC (anti-freezing power) | 39 | 4.9 | -34.1 |
Per 100 g of product. Δ = Whole Milk minus Dulce de Leche Rocca. Verified against independent food-science sources on each ingredient page.
The difference that matters
Dulce de Leche Rocca has the higher anti-freezing power (PAC 39 vs 5), so swapping toward it makes the mix softer and lowers the serving temperature; trim other high-PAC sugars if you want the same scoop hardness. Dulce de Leche Rocca sweetens more per gram (POD 30 vs 1), so you can dose less of it for the same perceived sweetness. Dulce de Leche Rocca carries more fat (9% vs 4%), giving a richer, warmer mouthfeel but demanding you cut other fats to stay in range. Dulce de Leche Rocca is denser in total solids (57% vs 12%), so it thickens body faster and needs less to hit the same dry-matter target.
See the swap in a real recipe
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